Saturday, April 21, 2012

Pickled Watermelon Rind

Growing up, we never had pickled watermelon rind, but it's pretty old-school Southern, so we had to try it and see what all the fuss is about. And what could be better than using up all the parts of an oversized watermelon and cutting way down on waste by making something surprisingly different and really good? One summer, we learned how to pickle rind, and after that practice round, now we know how to get it right. One trick is to avoid using big slices of the white rind; a fine dice is more visually appealing and easier to use as an accent on a cheese plate or salad instead of the focus of a dish.

Place diced watermelon rind in a 1 1/2-cup jar. In a medium saucepan, bring the vinegar, water, ginger, lime rind, coriander, cinnamon stick, sugar, and salt up to a boil. Pour the liquid over the rind and let it cool on the counter for about an hour before sealing jar and storing in the fridge for up to a month.

I usually make pickles with Indian spices with raw mangoes, limes, lemons and other veges but didn't know that we could pickles with watermelon this is very interesting I will definitely try this out. thank you so much for the lovely recipe.